Chicken Burrito Bowls (Print Version)

# Ingredients:

01 - 1 cup uncooked long-grain rice.
02 - 2½ cups chicken broth, low-sodium.
03 - 3 tablespoons olive oil.
04 - 1 teaspoon garlic powder.
05 - 1 teaspoon smoked paprika.
06 - ¼ cup diced yellow onion.
07 - 1 (14.5 oz) can diced tomatoes, well-drained.
08 - 1 teaspoon onion powder.
09 - 1 teaspoon cumin.
10 - 2 teaspoons chili powder.
11 - 1 (15 oz) can black beans, rinsed and drained.
12 - 1 lime.
13 - 1 pound chicken breast, chopped into small chunks.
14 - 1 cup shredded colby jack cheese.
15 - Salt and black pepper.
16 - Green onions, tomatoes, sour cream, and guacamole for serving.

# Instructions:

01 - In 2 tablespoons of olive oil, soften the onions in a pan on medium heat.
02 - Season chicken pieces with pepper and salt, then brown them over medium-high heat in the same pan.
03 - Push the chicken aside, pour in 1 tablespoon of olive oil, and stir the rice around in the pan until lightly toasted, about 2 minutes.
04 - Mix in the black beans, tomatoes, chicken broth, and spices. Cover and cook on low for 20 minutes until the rice is soft.
05 - Squeeze lime juice over the mixture, sprinkle on cheese, cover briefly so it melts, and top with your favorite garnishes.

# Notes:

01 - Feel free to swap in ground turkey or beef.
02 - Corn or peppers are tasty additions if you like.
03 - Leave out the cheese if you'd prefer a lighter dish.

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